Tuna Burgers with Ginger Garlic and Soy Sauce
Rachael Ray
From Every Day with Rachael Ray
February-March 2006
4 Servings
2 pounds fresh tuna steak, cut into chunks
3 garlic cloves, finely chopped
One 2-inch piece of fresh ginger, peeled and grated
3 to 4 tablespoons dark soy sauce, such as tamari (eyeball it)
2 scallions, finely chopped
1/4 red bell pepper, finely chopped
2 teaspoons sesame oil (eyeball it)
1 tablespoon grill seasoning blend, such as Montreal Steak Seasoning by McCormick (a palmful)
2 tablespoons vegetable or peanut oil
1/2 pound shiitake mushrooms, stemmed and sliced
Coarse salt
4 sesame kaiser rolls, split
1/4 cup prepared wasabi mustard, such as Stonewall Kitchen brand, plus extra for serving (optional)
Red or green leaf lettuce
1/2 cup mango chutney (found in the condiment or international foods aisle), plus extra for serving) (optional)
Pickled ginger, for serving
Root vegetable chips, for serving
1. Place the tuna in a food processor and pulse until
it reaches the consistency of ground beef. In a large
bowl, combine the ground tuna with the garlic, ginger,
soy sauce, scallions, bell pepper, sesame oil and grill
seasoning. Form the meat into 4 large patties.
2. Heat 1 tablespoon of vegetable oil in a large nonstick
skillet over high heat and 1 tablespoon of vegetable oil
in a medium nonstick skillet over medium-high heat.
3. Add the tuna patties to the large skillet and cook
for 2 minutes on each side for rare, or for 4 minutes on
each side for well done. While the burgers work, sauté
the mushrooms for 5 minutes in the medium skillet.
When the mushrooms are tender, salt them to taste.
4. To assemble the burgers, spread the roll bottoms
with the wasabi mustard; top with the lettuce, burgers
and mushrooms. Slather the bun tops with the mango
chutney and set in place. Pass around extra mustard
and chutney at the table, if desired. Serve the tuna
burgers with pickled ginger and root vegetable chips.
|
